Notifications x
X
History
all results for ""
Malai Chicken Curry, also known as Murg Malaiwala or Malaiwala Chicken, is a Mughlai-inspired dish that emphasizes creaminess and delicate flavors over heat. Unlike fiery curries, this one uses yogurt, cream, cashew paste, and a handful of mild spices to create a smooth, velvety sauce. The chicken is marinated to keep it tender and juicy, then simmered gently in the rich gravy until it absorbs all the flavors.
This curry is perfect for people who prefer mildly spiced food without compromising on taste. It has a natural sweetness from cream and cashews, a slight tang from yogurt, and a luxurious finish from saffron or cardamom. It makes an excellent dish for festive occasions or dinner parties, as it looks indulgent yet isn’t heavy like butter chicken or korma.
You can serve Malai Chicken Curry with naan, butter roti, or jeera rice. Its mildness also makes it kid-friendly while still being flavorful enough for adults.
Marinate Chicken
In a bowl, mix yogurt, ginger-garlic paste, lemon juice, salt, and pepper. Add chicken pieces, coat well, and marinate for at least 30 minutes.
Cook Chicken
Heat 1 tbsp ghee/oil in a pan. Add marinated chicken and sauté on medium-high heat until sealed and lightly browned (not fully cooked). Remove and set aside.
Make Curry Base
In the same pan, heat remaining ghee. Add bay leaf, cardamom, and onions. Sauté until soft and light golden. Add cashew paste and cook for 2–3 minutes.
Add Dairy & Chicken
Lower heat, stir in cream and milk. Add chicken back to the pan along with green chilies, garam masala, kasuri methi, and salt. Simmer for 15–20 minutes until chicken is tender and curry thickens.
Finish & Serve
Stir in saffron milk (if using). Garnish with coriander leaves. Serve hot with naan, butter roti, or jeera rice.
Use boneless chicken thighs for juicier results; breast tends to dry out.
Cook on low heat after adding cream to avoid splitting.
Cashew paste adds thickness and sweetness; you can also use almond paste.
For richer flavor, add a tbsp of grated cheese into the curry.
This curry tastes even better if rested for 30 minutes before serving.
No, it’s mildly spiced and more creamy than hot — suitable for kids and those who prefer light flavors.
Yes, increase the quantity of cashew paste and yogurt for a lighter but still creamy version.
Keep the flame low when adding cream and avoid adding it to very hot gravy directly.
Yes, though cooking time will be slightly longer. Bone-in pieces add extra flavor to the curry.
Copyright © 2025, My Kitchen Diaries .All Rights Reserved
